July Recipes

Below are a few recipe ideas for items you may have received from us in your box share or at the farmers market.  Enjoy!

Arugula and Fennel Salad with Lemon Vinegraite Screen Shot 2020-07-13 at 10.32.09 AM

Ingredients:

  • 5 ounces(about 5 packed cups) arugula, washed and dried
  • 1small fennel bulb, shaved on a mandoline or thinly sliced.
  • 2 tablespoonsextra-virgin olive oil
  • 1 teaspoonlemon zest
  • Juice of one lemon (about 2 tablespoons)
  • 1/4 teaspoonsalt
  • Freshly ground pepper, to taste
  • Pecorino, to serve

Preparation:

  1. Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.

  2. Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.

    From thekitchn.com

Fresh Cabbage and Herb Slaw

Screen Shot 2020-07-13 at 10.41.57 AM

Ingredients:

1 cabbage
1/4 cup fresh herbs of choice (parsley, cilantro, dill, basil, or a combination)
1/3 cup plain yogurt
1 tablespoon mayonnaise 
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (to taste)

Preparation:

2. Mix all the ingredients together in a large bowl. Adjust seasoning to taste. It’s ok to make ahead of time, as the flavors develop as it sits. Toss again right before serving.

3. Serve: use as a side dish or in place of lettuce in a sandwich, wrap, or burger.

From TaprootFarmPa.com

Black Currant Compote

Screen Shot 2020-07-13 at 10.35.59 AM

Ingredients:

  • juice ½ lemmon
  • 1lb blackcurrants
  • 4 oz sugar

Preparation:

  1. Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.
  2. Tip in the sugar and bring to 220 degrees on a temperature probe. Pour into jars and leave to cool. Will keep in the fridge for up to 3 weeks.
From BBCgoodfood.com

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